Meat and meat products in dieteticsA source:
🔗1. Historical excursion: the advisability of eating meat as a genetically determined event or why you need to eat meat Meat, meat dishes and meat products prepared from it rightfully occupy the highest place on the podium, among the whole variety of food products that a person uses throughout his life.
Even at the dawn of mankind, when modern man was not even formed, the issue of meat consumption for food was very acute, meat was vital as the most powerful and full-fledged source of energy. All ancient civilizations that have ever emerged on earth had the experience of eating meat, and the knowledge of the high energy value of meat products, in comparison with cereals. Man became a rational man when he switched from gathering to agriculture, and especially to animal husbandry, and mastered fire, making a huge leap, instead of meager plant food, he began to use meat that had been previously heat-treated. And it was really an energy breakthrough, like replacing a wood-fired steam engine with a nuclear reactor. Thus, a whole culture of eating meat and meat products was formed.
Every nation, every nation, we observe a large number of recipes for cooking meat and meat dishes, practically not a single holiday, since ancient times, did not do without meat, where it was the main dish. Historically, the relationship between the consumption of meat and meat products for food with religion, religious cults has developed: an offering to the gods in gratitude is a sacrificial animal, moreover, a similar phenomenon can be traced in all ancient peoples starting with the Sumerian kingdom in Mesopotamia (on the territory of modern Iraq), also in priests of Ancient Egypt, the Roman Empire, the Maya, Inca, Aztec civilizations. Using a powerful evidence base in the form of ancient treatises, manuscripts, clay tablets with cuneiform writing, the Bible (the book of the Old Testament), the Koran, the Talmud and so on, it can be argued that meat is a cult product, both in the literal and figurative sense of this the words.
Unfortunately, it so happened that meat and meat products were and remain not available to all strata of society, especially fresh or chilled meat that was not deep-frozen, when it is the most valuable dietary product.
In ancient times, the primary right to eat meat belonged to the elite of society, which occupied the top in the hierarchical tree of civilization, that is, it was a privilege, but undoubtedly justified, since they were carriers of genetic information, members of society who possessed certain skills, knowledge, experience, and were are forced to maintain the metabolism of their body, its energy capacity at a very high level. And only the consumption of meat food could give the muscles the necessary energy for active physical activity, and a full set of amino acids, vitamins and microelements of the central nervous system for the development of intellectual abilities, to master knowledge, consolidate them and pass them on to inheritance.
By the way, sacrificial gifts to the gods in the form of meat products presented to the ministers of different cults were not thrown away and burned completely, but were eaten - they do not throw energy carriers! Obviously, the current state of affairs will remain forever: the lower ones obtain, and the higher ones use.
2. Biochemical validity of daily meat consumptionIt is impossible to overestimate the nutritional properties of proteins, a very important point is the biochemical fact that meat contains twenty essential acids that must be supplied to the human body every day with food. Such biochemical components are included in the composition of only meat products, and, in addition, the meat contains a full set of vitamins, the lack of which in the body can lead to danger to life.
There is a misconception that fruits and vegetables can completely compensate for the lack of vitamins. This is a fatal delusion! Only meat and meat products can fully provide the body's daily requirement for vitamins and minerals.
Chronic constant insufficiency of meat proteins with food entering the body leads to irreversible degenerative changes at the genetic level, and at first it is not noticeable to the individual. Further, there is a gradual slow damage to the central nervous system, in advanced cases, the defeat of the human muscle tissue, the body, as it were, "digests, eats" its own muscles. Such people look outwardly haggard and older than their years, such changes are irreversible (a tragic example of this is people who survived the blockade of Leningrad).
There are numerous historical examples of the disappearance of entire peoples, nations, as a result of "protein starvation", most often due to the unfavorable geographical and climatic location of civilizations. The main factor in the non-consumption of meat and meat food in all cases was its absence, that is, it was always a question of a forced rejection of meat due to its absence, but not voluntary - when there was a lot of meat, a person consumed it in mountains. China is a classic example. The nation with the largest population on the globe had to learn, in order to survive, to eat all biological types of energy carriers, that is, everything that runs, jumps, swims, flies and crawls. Therefore, all the so-called exotic, outlandish dishes and recipes are nothing more than various ways to diversify the "energy injection" of protein, no matter in what form, the main result is to get energy.
Let's, in the end, figure out what happens to the eaten steak in the human body. First of all, it is necessary to recall that a protein consists of amino acids located in a strictly defined sequence, which is determined by DNA (storage of genetic information). Such a strict, directive structure of amino acids determines the properties of proteins, their structure, and hence their different purpose for fulfilling "their functional duties" in the human body (and not only). The splitting of a steak in the human gastrointestinal tract begins already in the oral cavity, as a result of which we organoleptically feel the taste qualities of meat, species (lamb, beef, pork, etc.), variety (ham, neck, carbonate, sirloin, tongue, etc.) as each part of the carcass has its own unique taste.
The taste of meat is greatly influenced by whether it has been deep frozen or chilled meat. By the way, on this occasion it is necessary to make the following digression. Around the Arctic Circle in Siberia, during scientific expeditions, when the local population, together with scientists, found whole mammoth carcasses perfectly preserved in the permafrost, there were exotic lovers who wanted to try roast mammoth meat in order to brag to their fellow tribesmen. However, nothing happened, when the chopped parts of the carcass were heated, the pieces of meat turned into a homogeneous liquid brown mass. A more detailed study in the laboratory revealed that the structure of the protein was completely destroyed, and very thoroughly, even DNA down to carbon and elements of inorganic chemistry. Indeed, long-term deep freezing of meat negatively affects its quality, with the exception of freeze-drying technology.
So, with regard to our steak, in the human gastrointestinal tract, meat is broken down first along the "classical" path: fats, proteins, carbohydrates, which are few. Fats, the amount of which depends on the type of meat, are emulsified under the action of bile, that is, they are "broken" into smaller drops and in this form are absorbed in the small intestine, you can immediately add that most of the substances that enter the human body with food, absorbed in the small intestine, there are small exceptions, for example, alcohol: if you drink cognac in small sips, then it begins to penetrate into the bloodstream already in the oral cavity, and especially from the esophagus and stomach, the same applies to coffee.Medicines quickly penetrate into the bloodstream from the oral cavity, for example, nitroglycerin from under the tongue, various substances are also well absorbed by the hemorrhoidal veins of the rectum, etc., etc. Proteins undergo a longer biochemical processing before entering the blood ... The residence time of meat, to a greater extent, proteins, in the human gastrointestinal tract, their splitting into amino acids or simple polypeptides, absorption, utilization in the body, all these processes are directly related to the concept of satiety, that is, the absence of hunger and take a decent number of hours in during the day, which allows a person to perform their functional duties without hindrance, whether it is physical labor or intellectual activity. Therefore, when choosing breakfast or lunch, you need to decide on the choice of dish: eat a steak, pork chop, roasted leg of lamb, or eat buns, sweets, chocolate every hour, thereby gaining excess weight.
Absorbed in the intestines, all nutrients enter the venous network, which forms the portal vein and carries all the components directly to the liver, the central organ of biochemistry, where all the incoming substances are utilized and distributed throughout the body. Most of the animal (meat) proteins are necessary for the formation of energy, like gasoline for a car, let's find out in general terms what this energy is needed for. Even in a calm state, when a person does not make any movements, for example, sitting in an armchair, listening to music, energy costs occur. The heart muscle contracts, the respiratory muscles work, breathing in and out, maintaining the muscle tone of the veins, arteries, stomach, intestines, working the muscles of the eyelids, eyeballs, etc.
And as soon as physical physical activity begins, the energy costs of the body increase sharply. This energy is supplied by proteins, and it is converted in cellular organelles - mitochondria (a kind of small "atomic reactors") into adenosine triphosphate (ATP or ATP) at the level of the so-called respiratory chain, in which energy is released during the oxidation-reduction process (oxidative reductive phosphorylation), energy is stored in the form of ATP and is also consumed in the same form.
In the process of tissue respiration in the cytochrome system of "respiratory proteins", electrons are transferred from hydrogen atoms to an oxygen atom (this is what red blood cells bring to cells, including muscle cells for tissue respiration), the process of transferring chemical energy to the energy of the contractile proteins of actin takes place and myosin. They seem to "drive" into each other and muscle contraction occurs, the process of electrochemical coupling. This is how the steak is utilized, which is vital for everyone who leads an active lifestyle, swims, runs, creates, creates, invents, copulates, etc. So eat meat, and everyone else - semolina and color pictures from playboy ...
